Leave Caramelised Onions in 2006: A Plea for a New Dining Renaissance
Key Highlights :
In 2006, caramelised onions were a necessary part of the dining experience. But that era is over, and it's time to move on. That's the message from Josh Barrie, who recalls his teenage days working in a pub kitchen, where caramelised onions were a staple topping for burgers.
Barrie remembers the atmosphere of the pub, the smell of fresh poppy seed bread, and the responsibility he felt in preparing the burgers. He details the process of caramelising onions, from slicing the onions and adding garlic, bay leaves, sugar, balsamic vinegar and wine, to reducing them down until sweet.
Barrie's loathing of onion chutney is not due to all the stirring, but because caramelised onions are relics of a bygone era. He argues that they are part of Britain's dining renaissance of the early noughties, which has since faded away. The easy wins of caramelised onions, onion jam and onion marmalade are no longer necessary, and should be left in 2006.
Barrie says that Britain today has no need for a crutch in the form of chutney-ed onions. The era of Tony Blair, James Blunt and Top Gear is over, and it's time for menus to move on. He calls for a new dining renaissance, one that is free from the heavy reliance on sugar, and one that encourages people to try new foods.
It's time to leave caramelised onions in 2006, and embrace a new era of dining. With the right ingredients and attitude, Britain can create a new, exciting culinary experience for all.
